skills and knowledge

Are persons undertaking
or supervising food handling in a Safe and Hygienic manner ( 3.2.2 Division 2)

Food handling controls

Are staff taking all practicable measures to ensure all work is carried out in accordance with internal Food Safety Plan in regards to receipt, (3.2.2 Division 3)

Storage , (3.2.2 Division 3 point 6)

Processing , (3.2.2 Division 3 point 7)

Display , (3.2.2 Division 3 point 8)

Transportation , (3.2.2 Division 3 point 10)

Disposal and recall , (3.2.2 Division 3 point 11 &12)

Packaging , (3.2.2 Division 3 point 9)

Health and hygiene

Are food handlers taking all reasonable measures not to compromise the safety and suitability of food. (3.2.2 Division 4)

Are there appropriate processes in place for staff to report illness (3.2.2 Division 4)

Are there appropriate hand washing basins, soap and sanitiser available to staff is there relevant and up to date signage displayed (3.2.2 Division 4, 3.2.3 Division 4)

Cleaning, sanitising and maintenance

Is food premises to free of garbage (except in garbage containers), recycled matter (except in containers), food waste, dirt, grease; or other visible matter. (3.2.2 Division 5)

Has equipment been cleaned and sanitised IAW with Food Safety Plan - eating and drinking utensils immediately before each use; and the food contact surfaces of equipment - whenever
food that will come into contact with the surface is likely to be contaminated. (3.2.2 Division 5)

Design and construction of food premises

Is food premises appropriate for the work for which the premises is used - Including water supply (3.2.3 Division 2)

Storage of garbage and recycling (3.2.3 Division 2 point 6)

Ventilation and lighting (3.2.3 Division 2 point 7 & 8)

Sewage and waste disposal (3.2.3 Division 2 point 5)

Floors, walls and ceilings

Are the floors and walls designed in a way to be effectively cleaned - free of dirt, grease and grime. (3.2.3 Division 3)

Are walls and floors designed to promote the effective and storage area (3.2.3 Division 3)

Fixtures, fittings and equipment

Does fittings or equipment installed in a way that prevents effective cleaning (3.2.3 Division 4)

Is fitted equipment broken or damaged (3.2.3 Division 4)

Lead Auditor
Select date
Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.